Minced Chicken and Pork Rolls/Jijuan Recipe (鸡卷)

Other than the dedication to constantly whipping up good food (and try not to repeat the same dish in order to generate new content!), I also learn to experiment with different cuisines and recipes that I wouldn’t have attempted otherwise. (I mean, why would I want to cook a dish when there is no real purpose of preparing it at home and that it’s easily available in the restaurants?!)

Rasa Malaysia adds colors to my life; there is the food styling, presentation, photography which I am more and more addicted to as days go by, and of course, there are just endless recipes that I can play and experiment with. Plus, my food blog makes me think harder about food, for example: how do I make use of those leftover ingredients that I have accumulated in the refrigerator, like since last December? I have become a lot more creative and innovative in the kitchen, that’s for sure. Eating better on a daily basis is just an extra perk…

Taiwanese Ji Juan is not exactly Lor Bak (Malaysian five-spice pork rolls), but the principle is basically the same–protein (meat) wrapped with bean curd skin and deep-fried to perfection. Since I could never get enough of Ji Juan whenever I eat out at Taiwanese restaurants, I am just happy that I can churn out these meaty and savory bites in my own kitchen now. But there is one drawback–I will need to upgrade my cheapo $20 deep fryer pronto so cooking oil doesn’t splatter all over my counter top, the wood flooring, and my FACE!

we will be featuring sunny yaw’s collection in aug/sept. sunny yaw is now only 36yo, a patissier with 15years of experience. He had been working with various bakeries in KL. He has a great talent which yet been discovered. bigboysoven is where the platform given to feature young talents in malaysia.

Very nice. :D Yup having a blog is just that great. I haven’t been cooking lately though. :( I think I had the flu! :D hehe I couldn’t help but smile about your comments about your old deep fryer. You must get a new fryer to save your little face. :D

Pretty lady + charming smile + delicious recipes + beautiful pics + original blog = my overwhelming urge to intervene! When I fry, I always worry about oil spattering my eyes. May I suggest you (and anyone else reading this) invest in a pair of plain eyeglasses? I have a pair I got for 6 Euros (non-prescription, obviously) and they are just the thing to protect our peepers.

Your post has given me a kick in the seat of my pants to finally make some lor bak! I received the limited edition cookbook of Penang hawker foods a number of months ago and the lor bak recipe has been calling to me ever since!

Maya – balik kampung feels soo good as you can indulge in all the foods you miss. :)

Elmo – thanks. :)

WMW – did you dream about lor bak? ;)

Nate 2.0 – yeah, lor bak is good, but this Taiwanese jijuan is also great. Must try.

For the love of food – you’re welcome. Variations are good. :)

Lydia – good luck trying out my recipe.

BSG – What are you talking about?

Big Boys – that’s great that your website will feature new talents in Malaysia. Good luck.

Tiga – go buy another pack of bean curd skins. Hehe.

Budding Cook – no kidding, I need a shield for my face!

Orchidea – yes, do try it out. It’s really great.

Aria – you are too kind…I am really not all that…the software does all the work for me. LOL.

Bea – thank you thank you. To hear it from a master like you is a true honor. I am really not worth it. ;)

Tummy – I really recycle my oil, but it depends on what I fry. If fish, then no, I toss them away because of the fishy smell, for other fried stuff, I think it’s OK to recycle if you add more oil to it. I just keep them in the deep fryer…I think it’s OK right? I am the wrong person to ask here I do not read manuals. Hehe.

Babe – you should try I am sure your boi boi will love them.

Annapurna – you are too kind…again, I am really not worth it. Thanks to my upbringing and the rich and colorful Malaysian cuisines…these are the kinds of food we eat. We are too lucky! LOL…about the eyeglasses, that’s a great idea. I started using my pot covers as my shield…haha. Very funny.

Wow! I used to eat this dish only during the Chinese festivals when my Mum prepared it. Now that I am living away, I have almost forgotten how good it used to taste. This post really gives me a sense of nostalgia! :) How I wish…

I really love your blog – the photos are beautiful and you are so confident of your cooking (justifiably so!). It’s clear that you have a great passion for the work you do on this blog!

Btw, I tried out your tofu + minced pork recipe. I modified it slightly as I was too lazy to buy dried shrimp, and both times I made it I got great reviews. Thanks for sharing the recipe! Hope to try out more of your absolutely gorgeous looking recipes.

Good day I am so happy I found your blog page, I really found you by accident, while I was searching on Aol
for something else, Anyhow I am here now and would just like to say thanks a lot for a fantastic post and a all round interesting blog (I
also love the theme/design), I don’t have time to go through it all
at the minute but I have book-marked it and also added in your RSS
feeds, so when I have time I will be back to read more,
Please do keep up the great work.